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For the last couple of days I’ve really wanted carrot zucchini bread. Not just one or the other. Both. Zucchini are out of season, of course, so I thought I was out of luck. Until I went to the Farmer’s Market today and saw some lovely zucchini just sitting there, three for $2… I nabbed them! And then I looked for a recipe.

But the recipes out there are so sweet. They have a ratio of 1:1 sugar to veggies, and a cup or more of oil, which is just flat-out not healthy for me right now (especially since I really wanted this bread as a mid-morning snack). What’s a girl to do but come up with her own? 😉

This is a seriously simple recipe. Add everything except the flour and baking powder to a bowl and stir well before mixing that in too, pour into bread pans, bake, enjoy. It’s a not-too-sweet and not-too-healthy breakfast bread (no cakes or doorstops here!) with tons of flavor from spices and a kick of almond extract, a little extra protein, and a 5:1 ratio of veggies to sugar. Seriously, it hits the spot!

Elisa’s Carrot Zucchini Breakfast Bread

1 1/4 cups shredded and drained zucchini

1 1/4 cups shredded carrot

1/2 cup packed brown sugar

1/2 cup oil (I used grapeseed because we happened to have it around, but olive oil would be excellent, and any oil you like will do)

2/3 cup almond meal or ground almonds

dash salt

dash ground cloves

1 tsp ground nutmeg

1 tbsp ground cinnamon

1 tsp almond extract

1/2 cup milk

3 eggs

1 tbsp baking powder

2/3 cup whole wheat flour

2/3 cup white flour

Like I said, this is a dead easy recipe. Add all the ingredients except the flour and baking powder, stir until well mixed, add the flour and baking powder all at once and just stir until the flour is incorporated (don’t overmix!). I divided it between two greased and floured loaf pans because I didn’t know how much it would rise, and baked them at 350 degrees for 45 minutes. It didn’t rise too much though (it barely doubled), so you can very likely have great success with just a single loaf pan, but you’ll probably need to bake this for upwards of an hour and fifteen minutes (as you might see from the photo, the bread I made tonight is slightly wet still – that’s what happens with so much vegetation in the batter!). The bread is done when a toothpick inserted into the center comes out clean. You could, of course, make this into a dozen muffins; adjust time accordingly.

This bread is soft, tender, flavorful, and not overpowered by sugar or fat like so many zucchini bread recipes are. I’m totally smitten!!!